Foil Pack Cheesy Veggies
½ cup shredded cheese, Mexican blend
2 Tablespoon Butter
1 cup onion, chopped
2 Tablespoon garlic, minced
3 cups dark leafy green, chiffonade
2 cup broccoli, florets
2 cups kohlrabi, chopped
1 cup zucchini, chopped
salt/Mrs. Dash, to taste
black pepper, to taste
Preheat grill to medium heat
While grill is heating place all sliced vegetables on a piece of thick foil
Add the butter, cheese, and seasoning on top. Then close the foil pack and fold over to ensure it will not open while cooking.
Add a second layer of foil over the foil pack to protect during cooking.
Add to heated grill and cook until the foil pack contents are soft to the touch (about 20 minutes)-Cool 5 minutes and eat.
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste
25 mins Directions
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
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